Determination of thermal process schedule for canned green peas and isolation and identification of heat resistant microorganism.
2010
Azizi, Aslan
Application of thermal processing in canning not only destroys pathogenic microorganism but also retains food values of the canned product, like vitamins and some proteins. The most important factors in studding of thermal processing time and temperature on which the product should be heated are the media of heating, period of heating, incubation time, relate of heat penetration. On investigation of this work microorganism isolated from green peas was anaerobic, heat resistant with D value of 100oC for 121 min capable of growth at pH less than 4.8 and on longer incubation capable of growth at pH above 4.6 Considering the results of cultural, morphological and biochemical characteristic, remembering the cautionary note of Bergey's Manual and the possibility of isolation of and unidentified clostridia species as per the statement. The heat resent of the spore of this microorganism in capillary tube heated in green peas media was 1.44 min at 121oC the heat penetration and cold point in A1Tall can for green peas was calculated. And calculated F was , and process time (pt) was 25.38 min.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Agricultural Research and Education Organization